Texas Turkey Breast

Texas Style Turkey Recipe Smoked over Post Oak
#texasturkey #texassmokedturkey #howtobbqright
Texas Style Smoked Turkey Breast
Texas is known for its luscious, post oak smoked, brisket… but pit masters in the Lone Star state also know how to smoke a mean turkey breast.
Restaurants keep smoked turkey on the menu year-round and if you haven’t tried Texas Style Smoked Turkey you’ve been missing out.
This recipe is pretty much standard when it comes to smoking turkey the Texas way. It starts with extra-large, boneless turkey breast. These can be difficult to source in my area, so I reached out to my friend Kevin at the Butcher Shoppe down in Florida. / thebutchershoppe
I knew if anyone could find some Goliath sized turkey breast it was Kevin. Sure enough, after a few phone calls he was able to source just what wanted. He packaged it up and shipped it to my front door.
First the turkey breast gets a light trim. Remove the skin and cut away any excess fat or silver skin. Then the outside is seasoned with a good dose of Coarse black pepper and Kosher salt. A good ratio is 2 parts Coarse Black Pepper to 1 part Kosher Salt, but you can add a little garlic or herbs if you want… but the pepper and salt are most important.
Now fire up the bbq pit. You can use any smoker for this recipe but to keep in true Texas form I pulled out my stick burner. I load Ms. Jolene with a bed of Royal Oak lump charcoal to create a hot bed of coals; then I start adding sticks of Post Oak to hold the pit at 275 degrees. Once it stabilizes the turkey breast goes on the pit.
Smoke it for 2 hours adding more post oak as needed to maintain steady temperature. After about 2 hours the outside of the turkey will start to turn golden brown and have a nice crusty bark from the salt and pepper.
At this point it’s time to wrap. Lay out a double layer of aluminum foil and cut up 1 stick of butter. Place half the butter on the foil and lay the turkey breast “top side” down on the butter. Place the remaining butter on top and fold up the foil tight. Insert a probe thermometer (I use a Thermoworks DOT bit.ly/Thermowo... ) and return the turkey breast to the pit. Continue to cook until the internal temperature reaches 162 degrees.
Remove the turkey breast from the pit and rest it for at least 20-30 minutes before slicing. In Texas you order turkey by the pound and it’s sliced right in front of you. Typically, the slices are about 1/4” but you can request it however you like.
I recommend reserving some of the butter for drizzling over the top. It makes a fine dipping sauce. And don’t even think about covering it in bbq sauce; you won’t need it. This turkey is packed with flavor and moisture. The salt and pepper create a flavorful bark on the outside and the post oak gives it a true Texas-style smoked flavor. You’ll be smoking turkey year-round once you try this recipe!
Texas Turkey Breast Ingredients:
- 4lb Boneless Turkey Breast
- 2 Tablespoons Killer Hogs TX Brisket Rub *(substitute 2 parts Coarse Black Pepper to 1 part Kosher Salt)
- 1 Stick Butter
Texas Turkey Breast Directions:
1. Prepare smoker for indirect cooking at 275 degrees using Post Oak wood for fuel and smoke flavor.
2. Remove the skin from the turkey breast and trim away excess fat.
3. Season with Killer Hogs TX Brisket Rub*
4. Place the turkey breast on the pit and smoke for 2 hours.
5. Cut the stick of butter into pieces. Place half the butter on a double layer of aluminum foil and set the turkey breast top-side down on the butter. Place remaining butter on top and wrap the foil around.
6. Set the turkey back on the pit and insert a probe thermometer.
7. Continue to cook until internal temperature reaches 162 degrees.
8. Remove the turkey breast from the pit and rest for 20-30 minutes before slicing.
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[@Raspy978]

"I'm gonna give Miss Joleen the wood and she's gonna stay right where I want her to" I wish I had that kind of confidence

[@Clarity73]

😂🤣😂🤣😂🤣

[@michaelbarbosa5696]

LOL!!!

[@PitmasterTyler]

jabba978 dudeeeeeeeee!!! 🤣😂🤣😂🤣😂🤣😂🤣

[@teknologi78]

This was the comment I was looking for. . .

[@steeltoe8477]

I was gonna comment something but, this beats all. That was great! 😆

[@Melo_Alienware]

"I'm gonna give Miss Joleen the wood and she's gonna stay right where I want her to, 😅 😂 🤣

[@tonyeden8381]

I fed my miss Jolene plenty of wood but it must’ve been the wrong type of wood cos she went right off to where she wanted to 😆😉👍

[@Melo_Alienware]

3:04 hehe 😂

[@Spamandrice]

I’m not the only one lol

[@jobmclaren4150]

I came right to the comments 😅

[@99ZebraCakes]

I get so excited when I see him post

[@plankhill]

He didnt get to be a big boy by not knowing how to cook. Never trust a skinny Chef hahahah

[@keepasmile3629]

Always good video 👌

[@bigstevessmokemchokembbq8746]

And from the sound of it so does Mrs. Joleen....😂😂😂😂

[@bigstevessmokemchokembbq8746]

@BachieGaga 9 😂😂😂😂👍

[@tobygangluff]

I messaged the place that sent him the turkey breast to find out the price and if they ship. They do. I was told it was 4.99 per pound and they average between 9 and 13 pounds each. That's a big ass turkey. lol

[@siddhanthbhat6136]

But 10 pound one and feed everyone in your neighbourhood lol.

[@Kswiss8879]

I just go ahead and hit the "like" button everytime he post a video! 👍👍

[@Mike_Richardson_1955]

I do also yum yum!!!

[@cudaus1]

@@Mike_Richardson_1955 Me too!

[@Truckerdaddy]

Hey Malcolm man I tried doing this but deviated the recipe a little bit by using Tony's Creole butter injection and using McCormicks roasted garlic and Herb seasoning. Then used melted butter with poultry seasoning to drizzle on top. My family told me I was in charge of Turkey from now on. So thank you for using KZbin to give us this great recipe.

[@CurtTrammel]

I learned how to cook a Texas style brisket from you now I am going to try this amazing Texas style turkey!!! Oh yummy!!!

[@WKYanks]

I cooked my first brisket under his tutelage as well!! Came out perfect!

[@WestSideConnection5]

Ms. Jolene looks like a real high quality grill. You can see the thickness of that steel. That ain't no cheap stuff

[@d.riggins6525]

Jambo pitt

[@Shipwreck15151]

19 people don’t know how to give the wood to Miss Jolene.

[@darkspd31]

...jeez 🤣

[@username11011]

119

[@itsruf1]

including those who can't figure out avatars. Probably a golfer.

[@Shipwreck15151]

@@itsruf1 next time I want KZbin advice from the most popular kid with autism, I’ll make sure to hit you up. Until then, keep stalking peoples KZbin accounts for those sick burns 🙄

[@itsruf1]

@@Shipwreck15151 . . . also guessing you suck at golf?

[@gleichg]

Yeah Ms. Jolene likes it when you give her some wood.

[@HeirofCarthage]

Just made this for our Thanksgiving dinner. Best Turkey we have ever had. This is about the 5th recipe from Malcom I have tried since buying a smoker. No need to look at anyone else's recipes :) Thanks for all these videos. They are awesome!

[@patfrompeoria7976]

We did this as well, but I couldn't find any turkey breasts this large. I ended up buying 6 bone-in young turkey breasts, butchering them myself, and making them as individual servings. Both of my boys (14 and 10) and my daughter and her fiance have been begging for me to make them ever since. Thank you Malcom.

[@7bootzy]

Well, this is the weirdest crossover post of two of my fav KZbinrs...

[@HeirofCarthage]

@@7bootzy 😀

[@kneeland84]

Man… I did this recipe yesterday following you and Miss Jolene at every step and the result was a TOTAL winner. Ppl are just tired of Thanksgiving dry turkey with no flavour and this was just a game changer. Thank you so much… hope you keep doing these videos. My next challenge will be some big ass ribs.

[@marcotoni231]

Imagine being this dudes neighbor. I’d never move lol

[@jamesriggs1926]

You’re good Malcolm I love watching you and I learn a lot thank you very much

[@kentwiggins8677]

I am doing three wild turkey tomorrow morning thanks for the information!

[@tophw6964]

Why would anyone thumbs down ANY of Malcolm's videos?

[@alecky1972]

Because his grill grates are fkn filthy man, and the gunge is all over the bottom of that turkey

[@bhiei]

I tried the recipe, took it to Easter dinner, people loved it! Finished it all only scraps left

[@e.c.jr.3580]

Is there anything that you can not smoke right??? DAMN, ANOTHER GREAT SMOKE!!!

[@ElJoeRN]

Didnt even start watching the video and I smashed the like button. Never disappointed.

[@susanoconnor1454]

Absolutely must try this. I smoke turkey breast several times a year but this one looks really good.

[@tomormand]

Made this for Thanksgiving on the PBC and it was phenomenal. Had one breast that was smaller and I let it get over temp.....still moist and delicious. Cooking again today. Hope to have a few slices left over for sandwiches and the freezer. Thanks Malcom

[@jasonschmitt302]

Another great video Malcom, thank you!!

[@denhaire]

Yes, Lockhart Texas!

[@united57]

I love everything he post up I would love too see him do a turkey meatloaf

[@crewmax4240]

I use a Big Green Egg with a Digi Q to maintain perfect temp. And oak is my favorite wood. Thanks for the recipe! Looks terrific!

[@DanielCiupe]

his can control is excellent

[@gredangeo]

Oh lawd, that looks so good. Malcolm seriously knows how to do it right. Best channel on here. Sure wish I had that grill to make such a thing.

[@papasteve215]

I lived in Taylor Texas back in the 80’s. Man I miss Elgin and Taylor BBQ.

[@ramtough4384]

Just did this recipe last night, OMG, delicious !!!!

[@mohahram6951]

This guy should start an episode on the 1st of April with: "Today we're cooking a special Tofu vegetarian BBQ......... Happy April's Fools day"

[@blackstonecap]

Every time Malcolm posts a video it's an automatic like

[@scottswisher4840]

Trying this today. Thank you!

[@jameshamm7911]

As all the others: the "wood" to Ms. Jolene nearly made me choke, especially because I was just about to ask if you named the pit after the Dolly Parton song, about Jolene taking away her man...

[@Thomas-qe7ez]

I did this recipe tonight. Both my wife and my dad said it’s the best meat they’ve ever tasted. Thank you. All best wishes from Texas

[@daveshouseofbbq]

One of my favorite smokes to do. I'll do 6 breast at a time, slice them, vacuum seal them, and freeze them to use for sandwiches throughout the year. Great video

[@mylvan]

That is some good looking turkey!

[@Passionforfoodrecipes]

Yeah finding pre boned turkey breasts would be like finding a unicorn! I usually just buy those whole turkey breasts and Bone them myself.

[@KowboyUSA]

God bless Texas!

[@fernalicious]

Looks great! Will definitely try it in my li'l Chief. Thanks for the content.

[@francisrodriguez6369]

Love the vids..you sir earned yourself a new sub👍💪😎..keep up tha great work

[@isaachodges4001]

I worked in Lockhart for years. Great turkey at Black's and Chisholm Trail. Excellent video! I'll try it for Christmas!

[@Ligma_Male-ub1ud]

Isaac Hodges it’s unfortunate people who visit central Texas by pass Lockhart and opt for Bill Miller’s. Because then they think we have shitty bbq.

[@Mike_Richardson_1955]

Great job buddy!!!!!!!!!! YUM YUM

[@CharlieLive]

OFFICIAL HowToBBQRight Fan Club Discord Server: discord.gg/W6Hn4qj Join Now to express your love for Meat!

[@Drew-di6nt]

Tried your technique out and man oh man best damn turkey breast ever! I let it sit until 120deg and so dang juicy! Cheers from Houston!

[@Daddyji829]

Nice 👍

[@SirCumspect]

19 Vegans don't like the video :-/

[@rickradcliffe]

Damn, that looks good!

[@xfhnhhgjbvcfg]

Royal Oak rocks!!

[@ryanharrison2135]

Great looking turkey. Who gives this a thumbs down? Wannabe cooks

[@thats.grantastic]

Your channel has without question the best grilling/smoking content on KZbin. Thanks for always making such quality (and informative) videos. Out of curiosity, what do you do with all the leftovers from these huge cookouts you do?

[@itguy19]

Hey Malcolm, We are ordering a couple of these from Jordan at the Butcher Shoppe in Pensacola! We told them we were big fans of yours! Oh I hear you will be visiting them Sat. so I guess you will miss the eating invite down here in Hernando ! LOL !

[@lindaparker6102]

Thumbnail invited me in ! Delicious delicious !

[@Metzger23]

Now I want a smoked turkey sandwich.

[@CosmicStargoat]

With MAYONNAISE 😎 and 🥓🥓

[@Metzger23]

@@CosmicStargoat Definitely

[@Jakilyn]

With cranberry mayo on sourdough

[@se7encureton]

Hell yes man me2

[@Jnaranjo714]

With stuffing, potatoes salad,cranberry

[@jamesmckinney3311]

Yum

[@victorparker2511]

You done it again! Great job on the breast. Good cooking tips as always and live how you explain things.

[@duanehenicke6602]

Going to give mrs. Jolene the wood, she's going to stay right where i want her to!🤣 Classic!!!

[@LerRhann]

He likes playing with big breasts and giving her the wood. Haha

[@royswygert6535]

You are soooo awesome!

[@SmartWater-mc3sb]

Reminds me of Bill Millers 👌

[@Nwvet]

This popped in my feed as recommended video. Love the process. Instead of plain butter, what if I used a infused flavor butter???

[@tryggs8033]

Maybe use garlic butter, can’t imagine it’d end badly

[@SilentKiller-fx1qj]

That looks so good

[@bigtrizz2774]

Looks delicious!

[@ajventimiglia9996]

How do you think butcher's paper would work instead of the foil?

[@ikon8275]

The older I get, I been getting more into turkey. There is only so much beef pork and chicken you can BBQ. This turkey look PHENOMENAL 👌

[@alanedrinn233]

Love the recipe, but is it worth using your Bird Brine with it? It seems like that would help implement some herb and spices beyond bark.

[@gapey]

Do you know what your turkey temp was before wrapping? I have a 3 lb breast and wondering how much I should decrease the initial smoking time and that would be helpful to determine that.

[@dedreman2227]

Take out and wrap at 140

[@stevejuergens7524]

Keep putting the wood to Joline... Looks good!!!🍗🍴

[@brandonholland9732]

Texas Turkey breast. When American Turkey breast just isn't good enough.

[@MrBubb22]

Brandon Holland think about what ya said lol

[@derpityderp-derp4007]

But you took that awesome skin off man!!!! You know that woulda made it so juice as it rendered and then turned super crispy!!!

[@mlzz805]

I don't think I have ever had juicy turkey breast. I'm going to try this soon.

[@douglipari1487]

Malcom on your turkey breast texas-style do you use coarse black pepper for crushed black pepper

[@jeremywoodall9800]

Lockhart TX... the bbq holy land

[@jeffdalton2967]

When is the Killer Hogs TX going on the market??? Gotta give that a try!!

[@Justin_Alfeche]

Seriously. I just bought a 5-lb bag of AP, so hopefully by the time I finish that up!

[@jeffdalton2967]

You’ll go through it fast!! We use AP rub on everything! Even my 5yo and 9yo ask me all the time to put AP on our food before I cook it haha

[@purleybaker]

If you haven't, try Malcom's hot sauce. It's exceptional.

[@bertlee20]

When is salt pepper and poultry seasoning going on the market???...

[@TexasTested3]

Louie Mueller in Taylor TX has the best turkey

[@mikeking3853]

Iam in New Zealand we dont get turkey like that so iam coming over

[@dimetilldeath]

Lamb

[@mikeking3853]

@@dimetilldeath I am

[@papasteve215]

For the best BBQ, go straight to Texas.

[@finbarosullivan07]

Yo I’m from Mangere in Auckland

[@LeoLewis]

The trade off is that you don't get Covid, so I guess you are winning.

[@Meemeeseecoo]

Awesome, I’ve been waiting for someone to do something different with turkey breast.

[@Gregsgreatfood]

Yeah me too. This was very interesting. I'm going to try it.

[@frosttheweavile461]

I love the comments you make about the food at the end of the video.

[@BIGNEILCOUSINS]

Pro tip change the playback speed to .5 It sounds like a drunk cooking channel:)

[@runninglow9SS]

I wish this guy was my next door neighbor

[@TheCluelessReefer]

Looks great, been trying to cut back on butter usage... Thoughts on using a nice olive oil instead?

[@shumardi1]

First of all, thank you for a fantastic cook. Now, it doesn't look like your TX rub is in your store. I can mix it myself but I still like to show some love to my favorite mentors. Will the TX rub be showing up in your store?

[@riner9]

Texas approves

[@youngbrats3245]

Hold up 3:05 he just said what he did last night

[@JBsBBQ]

I'm taking that miss Joleen is still around because you gave her "The Wood" lol lol Classic

[@vantharasc9967]

This is what I'm talking about this man has inspired me to get my BBQ on, while I'll never be able to afford a Joleene , I'm happy with my pellet smoker and charcoal smoker I have. You sir are the man!

[@tedperry2441]

Happy Thanksgiving!!!!

[@roostercogburn809]

Miss Joleen have a sister???

[@richardcabrera1583]

Lmao he said “I can eat two or three of these slices”.

[@clevelandtyler2]

God smoked turkey is the best 😊

[@Jaxon1127]

When Malcom says this gonna be some good eating, I believe him.

[@EdHourigan]

Are you selling that TX Rub yet? Didn't see it at your online store. thanks.

[@CanadaMMA]

Turkey is such an underrated meat. I like to buy turkey wings, and do them up like you would buffalo wings.

[@tymck9694]

I agree

[@ThrustIssues]

That a new rub I see Malcolm? When's it hitting the store?

[@edfaulk2868]

Just ordered my turkey breast from Kevin. This is on the thanksgiving menu this year! Looks great!

[@johnthomas4636]

I’m gonna try that with your AP rub see how it turns out 👍

[@ashleighswapp467]

Hey, approximately how long total did it take for your turkeys to be done with smoke time? Just curious on the time I’m going to need on thanksgiving morning.

[@MrJasperrash]

The TX BRISKET rub is not on your web site is this a new rub I love your rubs I have a friend that picks it up for me when she is in Memphis

[@davidgibsonhm]

I just made this, did proper, salt, onion and garlic powder with some cayenne and it was awesome. The butter is the bomb! Thanks for another great recipe.

[@keysbound937]

I have watched a dozen videos on smoked turkey breast. This one is my favorite ! You can feel the love he has for cooking ! Great job !

[@se7encureton]

So much butter Yes sir yes sir

[@jessewallacesr1722]

I usefully cook my turkey breast just like you do BUT I like to use cajun seasoning and throw a onion and a nice peace of peach wood in the fire I'd rather have some apple but down here in texas it's hard to get